Make It

PREHEAT oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside. Place cake mix, dry pudding mix, flavored coffee, eggs, 1 cup of the sour cream, the oil and 1/2 cup of the water in large bowl. Beat with electric mixer on low speed 2 min. or just until dry ingredients are moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 2 min. or until well blended. Remove 1 cup of the batter; place in small bowl. Pour remaining batter into prepared pan.

MICROWAVE 25 of the caramels and 3 tsp. (1 Tbsp.) of the remaining water in medium microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving 1 min. until caramels are completely melted, stirring every 10 sec. Add reserved 1 cup batter and 1/4 cup of the remaining sour cream; mix well. Drop by spoonfuls over batter in pan; swirl with knife several times for marble effect.

I made this for a friend who is a serious caramel lover and she loved it!

Knikki32

posted:

11/15/2012

This cake has always turned out delicious everytime I've made it! Only problem is that the General Foods International Coffee line has discontinued their entire line and the Creme Caramel flavor is totally extinct...even online! So I will now substitute with their renamed brand of Maxwell House International's new flavor Vanilla Caramel using my own substitutes of french vanilla pudding and butter pecan flavored cake mix.

EricaLB4

posted:

12/19/2011

This cake turned out AMAZING!! My family loved it so much for Thanksgiving that they've requested it for Christmas too! It did take quite a bit of time, and I didn't really notice the swirl effect but it was so moist and tasted great. In response to a previous question, I put the coffee powder in as its powder form.

aurynsantiago

posted:

11/28/2011

This cake was absolutely delish. I don't know where some of the cakes went wrong for others, but I will post my pic :) It was a hit!

a cook

posted:

11/22/2011

I decided to make this cake for my husbands 30th and was a disaster.I threw away the recipe as soon as i finished baking it.It was more of a wet cake rather then moist cake.And it by no means is it a fast prep dessert.It flopped soon after took i it out of the oven,the icing was nothing like the pic

a cook

posted:

11/8/2011

I have a question before I make this cake. Would someone please tell me whether the coffee is added after it is prepared, or in its powdered form?

mhweber

posted:

5/12/2010

I made this for my son's daycare teacher for teacher appreciation week. I did not get to try it myself but all the ladies told me it was really good (I don't think they were just telling me to be nice). It looked really good.

jking2901

posted:

12/30/2009

I made this cake as a gift for several friends. Everyone loved it.
I could not find the coffee mentioned, so I substituted vanilla caramel latte. I also used French vanilla pudding. It still turned out really well.

shekika

posted:

1/22/2009

This was a hit! I had a hard time finding the Créme Caramel flavor for the GFI coffee, so I used 1/4 cup of the mocha flavor, and added a few tablespoons of caramel flavored syrup.

bel_warmtouch

posted:

9/8/2007

The cake is wonderful my family loved it, but looking at the ingredients it does not mention the coffee in the list. Other than that it's very good.